Veggie Soup

This recipe is my adaptation from my grandmother's traditional P.A. Dutch style soup. She uses ground beef and no tomato. Of course, this very easy recipe can be adapted to whatever you happen to have in your pantry! You can use frozen veggies, canned veggies, or fresh, whatever is easiest!! Use your favorite ones.. and if your trying to get more vegatables in your kids.. this is a great place to hide frozen spinach and other undersirables!

Ingredients:
Half head of cabbage- chopped
1 small onion- diced
2 tablespoons of diced garlic
3 stalks celery- diced
1 tablespoons olive oil
1-3 cups of sliced mushrooms
1 can petite diced tomatos
1 small can tomato paste
1 can tomato sauce
1 bag frozen mixed vegetables
2 cups reduced sodium chicken stock
Water to cover veggies
Abodo, salt, pepper, paprika, & chili powder all to taste.
Herbs- fresh or dried, your choice! My favs are basil and thyme.

Medium-high heat on a big dutch oven, or other large cooking pot. Add olive oil, cabbage, onion, garlic and celery cook until slightly tender. Add the rest of the veggies, and tomato products, chicken stock, adobo, s&p, paprika, and chili powder. Add enough water to cover your veggies, bring to a boil, cover and simmer for 15- 30 mins. 5 mins before serving, add herbs.

One way to add some interest to your soup is to serve it with "add-ins". I put out bowls with different fresh herbs, pepperoni, cheeses, crackers, pretzels, noodles, croutons, or whatever you family may like to add! It helps my veggie-hating hubby enjoy veggie soup night!! He actually eats his veggies this way!!